This Mexican sweet potato hash recipe has taken on mythic status on Feed Me Phoebe as one of your most made recipes.
And yet, it was created in the most humble circumstances, while I was holed up at a writer’s colony in Tennessee down to the dregs of my groceries for the week, trying not to waste too much time in the kitchen that should have been spent working on my manuscript for The Wellness Project book.
As the child of two writers, I’d long heard about these mythical artist colonies. It sounded a lot like camp, except that arts and crafts hour is all day long and takes place in the privacy of your own cabin. Besides that vague picture, I don’t know a whole lot about what my dad does on his annual trips to the woods of New Hampshire, but he does usually come back with an on-going ping pong rivalry with one poet, painter, or the like.
I opted for a slightly more solitary situation in the mountains of Sewanee, with very few fellow writers and zero table sports. Most people go to these colonies to have all their meals provided for them around a communal table. But cooking is always a distraction I happily keep, so long as I can give myself some boundaries to make sure I’m not staring at the stove instead of my computer all day long.
The retreat also coincided with my cooking challenge that was part of my “year of health.” It was originally intended as batch cooking from the Farmer’s Market, but down south had to be done from the Piggly Wiggly, which had surprisingly a lot of GF and organic options–even 4 years ago!
This Mexican sweet potato hash recipe was what I cooked up at the end of my first week at the colony. One of the easiest ways to stretch your budget is by making meatless side dishes and topping them with a fried egg if you want to turn them into a main course. This is a strategy I use across the board to make healthy eating more affordable. I also add some beans or legumes whenever possible to bulk up my fresh produce with some cheap, lean protein.
Below I’ve got a brand new video of how to make the sweet potato black bean hash. I also may or may not be taking it for another test drive this weekend since I’m heading back down south to Charlie’s family’s house in South Carolina.
When I get back, we’ll be starting my free Spring Gut Reset Challenge, so if you haven’t signed up yet, make sure to do that before it’s too late! Click here to get on the list.
With health and hedonism,
Phoebe
Mexican Sweet Potato Hash with Black Beans and Spinach
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 1 large shallot, thinly sliced
- One 15-ounce can black beans, rinsed and drained
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 5 ounces baby spinach
- 1 tablespoon lime juice
Instructions
- In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until the shallot is soft. Carefully fold in the spinach and cook until wilted. Drizzle with the lime juice.
- Serve the hash warm with a fried egg on top.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
What an amazing experience! I can’t wait to hear more (and yes, I will totally drink a margarita with this hash)
aw thanks for reading Erin! yes – it’s been a great place to get some good mental work in. more thinking than writing so far, but productive nonetheless 🙂
Can’t wait to hear what you come up with that makes 8 meals you don’t get sick of!
well, you definitely have to mix and match! but I often make a big pot of something at the beginning of the week – usually a soup – and get 4 or so servings over the week. I rarely get totally sick of it. But you can also freeze extra portions and defrost old meals from week to week to give yourself variety.
This delicious recipe will be added to my little personal cook-booklet. It sounds so great, I almost can taste it. Thanks for sharing, Phoebe.
hooray! let me know if you try it Cecilia! thanks for stopping by. xo
i need to make this so bad. never thought of hashing it up and cubing the sweet potato but its such a clever way to change things up and go against the usual potato hashbrowns!
totally! they brown up really nicely too – even quicker than potatoes. enjoy!
I’m in Jamaica, can’t wait to try it with our sweet potatoe and calalloo!
yay Lynda!
This looks yummy & I look forward to trying it. I’d cook it in coconut oil or butter or avocado oil – olive oil should not be used for cooking at higher temperatures as the beneficial fats get damaged by heat. That said, this recipe looks yummy!
Very true Diane!! I’m using coconut oil more and more these days, but I can’t quite quit olive for certain cuisines. I’ve gotten better about frying my eggs in coco oil though, which is a bi-weekly occurrence 🙂 Hope you enjoy! xo
Wow, this was so delicious! I loved it, and so did my somewhat picky husband. It really made our Meatless Monday and will totally rock my Leftover Lunch.
woohoo!!! I’m so glad! hope you enjoy your lunch today. the best. xo
I think I’ll try this for a Wednesday Meatless Meat, thanks to your review. Thanks. for doing it.
Would this last in the fridge for a few days? I’m working on my meal prep for the week.
It would! Won’t be as crispy, but will still taste delicious. A great make ahead option! You could even smush it together and reheat in a little hash brown patty 🙂 Let me know how it goes! xo
Thanks for the delicious recipe. I added cilantro to it, just added an amazing twist 🙂
ooo I love that! Great touch to brighten it up!
THIS IS SO GOOD made it twice in one week!
yay!
Whole 30 is no legumes…. So this isn’t whole 30
This was amazing! Going into my recipe book! Looks impressive in a bowl with the fried egg on top and then I sprinkled it with microgreens……Would make for a fabulous brunch meal too….
yay! thanks for the feedback!
I made this recipe for the staff at our local animal rescue. They LOVED it! I am so glad – it is my new favorite.
This recipe is beyond delicious!
My family LOVES this recipe!!! We have made it several times and always a hit!
So good – added a little diced andouille sausage. Would be good with some brussel sprouts as well.
love that addition!